Meal Kit
Roasted Salmon with Brown Sugar Applewood Butter
and Parmesan-walnut asparagus
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Salmon), Milk
In Your Box (serves 2)
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- 12 oz. Asparagus
- 1 Shallot
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- ½ oz. Light Brown Sugar
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- 2 Garlic Clove
- ½ tsp. Applewood Smoked Sea Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1ZWDO5
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Calories630
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Carbohydrates18g
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Net Carbs14g
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Fat43g
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Protein42g
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Sodium1420mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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Prepare The Ingredients
Mince the garlic
Peel and halve shallot. Slice halves into thin strips.Coarsely chop walnuts.Set butter on counter to softenTrim woody ends off asparagus and cut into 1” lengths. -
Cook The Salmon
Pat salmon fillets dry, and season flesh side with a pinch of pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Reserve pan; no need to wipe clean. -
Cook The Asparagus
Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add asparagus, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 6-8 minutes. Add garlic and cook 1 minute.
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Make Brown Sugar Butter
In a bowl, combine brown sugar, softened butter, and applewood salt. Form into two equal-sized mounds.
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Finish The Dish
Plate dish as pictured on front of card, topping asparagus with parmesan and walnuts and butter on salmon. Bon appétit!
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